Restaurant Manager

Searcys are looking for a Restaurant Manager to join the team at the National Portrait Gallery.

As a Restaurant Manager, you will play a vital role in supporting day-to-day operations, upholding the highest standards of guest service, and leading a passionate team. Working closely with the General Manager, you’ll help drive operational excellence, staff development, and a world-class dining experience.

Searcys were very fortunate to have opened the extraordinary Portrait Restaurant based in London's iconic National Portrait Gallery in collaboration with Michelin starred chef Richard Corrigan. Shortly after opening we have been recognised in the industry for delivering world class food and drink and are now one of the top restaurants to visit in London.

As a Restaurant Manager you will receive the following industry leading benefits:

- 50% discount across Searcys venues
- Enrolment into the Searcys pension scheme
- Up to 35 days annual leave (dependant on job role)
- Access to everyday discounts and communication portal
- Employee assistance programme
- Enrolment into Searcys Champagne School
- Annual celebration event
- Cycle to work scheme
- A day off to volunteer / give back to the charity of your choice
- Employee assistance programme
- Your birthday off to celebrate in style
- A day off to volunteer / give back to the charity of your choice

Salary: £50,000

45 hrs per week

Sunday to Tuesday daytime only Wednesday to Saturday lunch and dinner service.

Responsibilities

Lead and inspire FOH staff to consistently deliver attentive, polished service; Ensure smooth daily operations including service flow, reservations, and guest satisfaction; Support hiring, training, and ongoing development of team members; Maintain high standards of cleanliness, safety, and compliance; Assist with inventory control, cost management, and budgeting; Monitor and address guest feedback with professionalism and urgency; Uphold brand values and culture while fostering a positive team environment; Act as MOD (Manager on Duty) and make high-level decisions in GM’s absence

Requirements

3+ years of experience in a leadership role within an upscale or fine dining environment; Deep understanding of hospitality standards, service etiquette, and guest relations; Strong leadership, communication, and organisational skills; Proven ability to manage, mentor, and motivate a high-performing team; Experience with POS systems, reservation platforms; Professional appearance and demeanor, calm under pressure; Availability to work evenings, weekends, and holidays as required